Organisations involved in food production, processing, distribution and policy face considerable challenges and opportunities as a result of a range of forces, including globalisation of food systems, growing consumer expectations, economic growth and demographic shifts (particularly in developing countries) environmental issues including climate change, and the growth of chronic diet and nutrition-related diseases.
In response, an interdisciplinary research group at the University of Adelaide is working to develop new research projects in the area of ‘Making ‘good’ food: interdisciplinary approaches to understanding food values and policy’.
National Science Week provided the perfect opportunity for the team to explore how people make decisions about novel foods that have scientific, social, environmental and economic dimensions. The team’s successful bid for funding with an SA Community grant in conjunction with National Science Week allowed them to hold an event “Served with a Sprinkling of Science” What would you put on your plate at which they could collect data, in real time, from the audience using the KeepPad™.
Speakers for the event were each allocated a topic:
- Martha Shepherd, Galeru and ANFIL (native foods)
- Tony Lufti, Greenwheat Freekeh (ancient grains)
- Rachel Burton, ARC Centre of Excellence in Plant Cell Walls (GM foods)
- Bob Gibson, FoodPlus University of Adelaide (functional foods)
for which they discussed cutting-edge food research currently underway from scientists and other experts.
By allowing the audience to participate directly in the event, the team gained valuable insights into how the audience make decisions about novel foods that have scientific, social, environmental and economic dimensions.
Event organiser Heather Bray said, “We wanted to do two things. We wanted to find out what people think about food made with science, as well as finding out if events like this can engage people in the issues.”
The event was a great success, with the organising team gathering a number of novel and significant data sets which they are hoping to publish – keep your eyes peeled for that in the near future.
‘Served with a Sprinkling of Science’ was also showcased recently at the joint meeting of the History of Science Society and the Philosophers of Science Association in Chicago, USA, as an example social engagement.
Organisers would like to thank ASC President Joan Leach for the brilliant job she did hosting and facilitating the event – her contribution meant that they could sit back a little and monitor how things were going, a key factor in the events huge success!